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Carrots with Ginger and orange Butter Recipe
|Carrots/Baby carrots||2 Pound, sliced|
|Butter||2 Ounce, softened (50 Gram)|
|Ginger root||1 Teaspoon, grated|
|Orange rind||1⁄2 Teaspoon, grated|
|Orange juice||1⁄2 Tablespoon|
|Clear honey||1⁄2 Teaspoon|
|Chervil||1 Tablespoon, chopped|
Serving size: Complete recipe
Calories 832 Calories from Fat 428
% Daily Value*
Total Fat 49 g75.1%
Saturated Fat 29.5 g147.5%
Trans Fat 0 g
Cholesterol 121.9 mg
Sodium 1042 mg43.4%
Total Carbohydrates 99 g32.9%
Dietary Fiber 27.5 g110.1%
Sugars 45.8 g
Protein 13 g25.2%
Vitamin A 3077.4% Vitamin C 114.1%
Calcium 52.1% Iron 42.2%
*Based on a 2000 Calorie diet
1) In a pan, boil or steam the sliced or whole baby carrots for 10-12 minutes until cooked.
2) In a food processor, add all the ingredients for the ginger and orange butter, blend well until smooth.
3) In warmed serving dish, place the carrots and toss well with the ginger and orange butter until they are nicely coated.
4) Serve immediately.